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Mexican Street Corn Dip (Elote Dip) Recipe

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4.3 from 3 reviews

This Mexican Street Corn Dip (Elote Dip) is a creamy, cheesy appetizer bursting with authentic flavors of fresh lime, jalapeño, and cilantro. Perfectly balanced with a touch of heat and tang, this baked dip combines cream cheese, sour cream, shredded pepper jack cheese, corn, and crumbled feta or Cotija cheese. Easy to prepare and ideal for parties, game days, or casual gatherings, it brings the vibrant taste of Mexican street corn right to your table.

  • Total Time: 30 minutes
  • Yield: 8 servings

Ingredients

Dairy & Dairy Alternatives

  • 16 oz. low-fat cream cheese (room temperature, 2 bricks)
  • ½ cup sour cream (Greek yogurt and mayo also work)
  • 2 cups freshly shredded pepper jack cheese (divided, or Mexican blend cheese for milder flavor)
  • 4 oz. low-fat feta cheese or Cotija cheese, crumbled

Produce

  • 2 cloves garlic, minced
  • 1 jalapeño pepper, chopped (leave seeds in for extra spice or remove for milder flavor)
  • 2 tbsp chopped red onion
  • ½ cup chopped fresh cilantro
  • 2 tbsp fresh lime juice (from 1 lime)

Canned & Packaged

  • 30 oz. canned corn, fully drained and rinsed (2 cans) (fresh or defrosted frozen corn can also be used)

Condiments & Spices

  • 2 tbsp hot sauce

Instructions

  1. Preheat Oven: Preheat your oven to 350°F (175°C). Lightly spray a 9×13-inch baking dish with nonstick cooking spray and set aside to prepare for baking.
  2. Blend Cream Cheese Mixture: In a high-powered blender or mixer, combine the room temperature cream cheese, sour cream, minced garlic, hot sauce, fresh lime juice, and 1 cup of the shredded pepper jack cheese. Blend until the mixture is smooth and fully combined to create a creamy base.
  3. Stir in Remaining Ingredients: Transfer the blended cream cheese mixture into a large mixing bowl. Add the remaining 1 cup of shredded cheese, drained corn, crumbled feta or Cotija cheese, chopped jalapeño, red onion, and chopped cilantro. Stir thoroughly to evenly distribute all ingredients.
  4. Prepare for Baking: Pour the cheese and corn mixture into the prepared baking dish. If desired, sprinkle additional shredded cheese on top for an extra cheesy crust.
  5. Bake the Dip: Place the baking dish in the preheated oven and bake for 15 to 20 minutes, or until the cheese is melted, hot, and bubbly throughout.
  6. Garnish and Serve: Once baked, remove from oven and garnish with extra cilantro, crumbled feta or Cotija cheese, and a drizzle of hot sauce for added flavor and presentation. Serve warm with tortilla chips or fresh veggies for dipping.

Notes

  • For a milder dip, substitute Mexican blend cheese for pepper jack and remove jalapeño seeds.
  • Fresh or frozen corn can be used if canned corn is unavailable; just be sure to drain well.
  • Greek yogurt or mayonnaise can replace sour cream for a different creaminess or lighter option.
  • Adjust hot sauce quantity to control heat level according to taste preference.
  • Serve with tortilla chips, crackers, or vegetable sticks like cucumber and bell pepper for a crowd-pleaser.
  • Author: Maya
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Category: Appetizer
  • Method: Baking
  • Cuisine: Mexican
  • Diet: Low Fat

Find it online: https://recipeteach.com/mexican-street-corn-dip-elote-dip-recipe/